We recently heard from two beginner cheese makers on opposite coasts who made their first cheddars with supplies they received as gifts. We would love for you to join us in welcoming them to our cheese making community, so, if you have any tips, please share them in the comments section. Loretta Olito-Thompson in Prunedale, California My first cheese was a real success! I served
Making Fabulous Fromagina!
Her Story You may not know our friend Fromagina – she’s the lovely daughter of Mr. Fromage Blanc and Ms. Mascarpone. Ricki (the Cheese Queen) made this match 30 some years ago at the Royal palace, and now, Fromagina is celebrated far and wide, throughout the kingdom, for her soft, creamy texture and her sweet taste. Beyond the Kingdom Making dates stuffed with Fromagina has
Making Mexican Crema
If you’ve ever been to an authentic Mexican restaurant in the US, you might have seen mention of crema or “table cream”on the menu. Most restaurants here use sour cream as a substitute, but it’s really not the same. The difference is enough to have a major impact on the taste of your meal. In traditional Mexican food, crema is used on almost everything. The
About Cooking Curds
Bob Albers is a retired electrical engineer who lives in Mandeville, Louisianna. In May, he sent us his recipe for Creole Cream Cheese (click here) and he will be our Spotlight in the upcoming August Moos-Letter. If you’ve ever wondered why we recommend cooking your curds with the double boiler method, here’s a simple explanation and “the last word” from an authority on the subject:
Farmhouse Cheddar for Beginners
If you think making cheese is hard, this is the recipe for you. There is really no whey you can mess it up! I used the recipe in our book, Home Cheese Making (page 104 in the 3rd edition). For a more detailed version, you can use Jim Wallace’s Farmstead Cheese recipe on our website (click here). Just follow along and you will see how
Chocolate Neufchatel by Ed Jefferis
My wife, Judi, and I live in Oxford, Pennsylvania which is an hour south of Philadelphia. Oxford is a small rural town, close to Lancaster, Pennsylvania and we have a number of Amish neighbors. Because of all the Amish farms, raw milk is readily available. Additionally, they sell homemade animal rennet, along with a few of the more common cultures. I’m also fortunate to have
Why Use Starter Cultures?
There are as many recipes for making cheese without cultures on the Web as there are with cultures. Alternative starting agents include lemon juice (Panir & Lemon Cheese), vinegar (Queso Blanco), citric acid (30 Minute Mozzarella & Ricotta) and tartaric acid (Mascarpone). All these recipes can be found in our book, Home Cheese Making. There are also many recipes using cultures from buttermilk, sour cream,
Notes From a Beginner
Brin Wisdom Brin Wisdom in Atlanta, Texas Do you remember what is was like when you first began making cheese? It was as if a miracle was unfolding right before your eyes when you saw the milk turn into curds and the curds into real cheese. I was reminded about this when I found Brin Wisdom’s post (below) at her fun blog- My Messy, Thrilling